Bring a medium-sized pot of water to boil. Cut broccoli into small, thumbnail-sized pieces and set in a bowl. Boil the broccoli 1 minute, until bright green and just tender. Drain well, cool in ice-cold water, drain well again, and then place in a bowl.
Place the eggs in a second bowl and beat until whites and yolks are well blended. Mix in the milk, oregano, nutmeg, salt and pepper.
Preheat oven to 375 degrees F. Thoroughly grease a 12-cup, good quality non-stick muffin pan. Divide the broccoli, ham and cheese among the cups. Divide and pour in the egg mixture. Bake 20 minutes, or until the egg mixture is set and frittata are light golden on top. (Eggs mixture will puff, but settle once out of the oven.)
Cool frittata a few minutes, and then use a very thin spatula to loosen, lift and remove them from the pan and onto plates. Serve immediately.
Note: Broccoli crowns, the cleaned topped portion of the vegetable, are available in the produce department.
Recipe Options: Instead of broccoli, slice, blanch, cool and use six asparagus spears in the frittata. Instead of asiago, try another other type of tangy cheese, such as provolone, Swiss, Gouda or cheddar. To make the frittata in advance, to reheat and serve later, cool to room temperature after baking. Removes frittata from the pan and set on a parchment paper-lined baking sheet. Cover and refrigerate until ready to serve. Can be made a day before needed. Reheat by baking in 375 degrees F 10 to 15 minutes, or until heated through.